This grilled portobello dip with blue cheese and walnuts is a great appetizer and easy to grill with your steak and chicken right on the grill.
This dish was written for SABER Grills by Chef Chris Koetke of Let’s Dish.
Roasting walnuts and grilling vegetables to perfection isn’t something that every grill can do. But a SABER® grill can do all that plus some. So if you’re looking for a tasty dip to serve as an appetizer to your football party or family gathering, I suggest this grilled portobello dip.
You can turn just about any traditional dip into a fresh grilled and flavorful dip. All you need to do is pick out which ingredients can be grilled. For this grilled portobello dip, I’ve grilled the portobello mushrooms. I’ve roasted the walnuts in a skillet on the side burner. But if you have the SABER griddle, you can roast walnuts on the griddle, too.
Tip: Make sure to allow the grilled components of the dip to cool completely before adding them to any mayonnaise/sour cream mixture. And once you add the grilled ingredients, be sure to place the dip directly into the refrigerator so that it does not warm up.
Note: Instead of walnuts, try roasting almonds, hazelnuts or pecans.
Serves: 6-8 as an appetizer dip